Ginger-Scallion Crusted Salmon

By Treebs

Ingredients

• CUCUMBER SALAD:
• 2 tbsp sesame oil
• 2 tbsp fresh dill, chopped
• 1/2 cup rice wine vinegar
• 1/4 cup mirin (japanese rice wine)
• 1 tsp white sesame seeds
• 2 cucumbers, halved, seeded and cut into very thin slices
• GINGER CRUST:
• 1/3 cup fresh ginger root, minced
• 4 scallions, thinly sliced
• 4 cloves garlic, minced
• 1/4 cup peanut oil
• SALMON:
• 2 tbsp peanut oil
• 4 (8 oz) center-cut salmon fillets
• Salt and ground black pepper, to taste
• 2 tbsp honey
• PONZU BUTTER:
• 2 tbsp unsalted butter
• 2 shallots, minced
• 1/2 cup dry white wine
• 3 tbsp ponzu sauce
• 1/2 cup heavy cream
• 1/2 cup cold unsalted butter, cut into 1/2" pieces
• Salt, to taste

Details

Preparation time 70mins
Cooking time 215mins
Adapted from google images

Preparation

Step 1

1.) To make the cucumber salad, stir together sesame oil, dill, rice vinegar, mirin, and sesame seeds in a bowl; add cucumber, and toss until well coated. Cover, and refrigerate for 2 hours. Let sit at room temperature for 30 minutes before serving.

2.) To prepare the ginger crust, stir together the ginger, green onions, and garlic in a bowl; set aside. Heat 1/4 cup peanut oil in a small saucepan over high heat until it begins to smoke. Remove from heat, and carefully stir in the ginger mixture; set aside.

3.) Preheat oven to 425 degree F. (220 degree C)

4.) Heat 2 tbsp peanut oil in a large, ovenproof, nonstick skillet over med-high heat. Season salmon fillets to taste with salt and pepper. Sear salmon until golden brown on both sides, 30 to 40 seconds per side. Transfer to a plate, and wipe excess oil from skillet. Spread honey over top of fillets, then evenly spread with reserved ginger crust.

5.) Replace salmon into the skillet, and place into the oven. Bake until the center of the salmon turns opaque, about 6 to 7 minutes.

6.) Meanwhile, melt 2 tbsp butter in a small saucepan over medium heat, stir in shallots, and cook until softened and translucent, about 2 minutes. Pour in white wine, then simmer until nearly evaporated. Add the ponzu sauce and heavy cream, reduce by 1/2. Remove from heat, then whisk in cold butter pieces until dissolved; season to taste with salt.

7.) To assemble the dish, season the cucumber salad with salt, to taste. Divide the salad evenly onto fo7ur plates, spreading it out into a 4 to 5" circle. Drizzle the ponzu butter onto the bare area of the plate, around the cucumber salad. Place a salmon fillet, crust-side up, on top of the salad, and serve.